Truffle Chicken with Mushrooms

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Truffle Chicken with Mushrooms
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
384
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie384 cal.(18 %)
Protein63 g(64 %)
Fat13 g(11 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E1.1 mg(9 %)
Vitamin K28.3 μg(47 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin47.6 mg(397 %)
Vitamin B₆1.4 mg(100 %)
Folate70 μg(23 %)
Pantothenic acid3.6 mg(60 %)
Biotin22.1 μg(49 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C12 mg(13 %)
Potassium1,060 mg(27 %)
Calcium57 mg(6 %)
Magnesium87 mg(29 %)
Iron7.2 mg(48 %)
Iodine10 μg(5 %)
Zinc3.5 mg(44 %)
Saturated fatty acids7.3 g
Uric acid491 mg
Cholesterol183 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
1 chicken
200 grams Chanterelle
200 grams Oyster mushrooms
1 small black Truffle
50 grams butter
1 bunch parsley
50 milliliters white wine
salt
freshly ground freshly ground pepper
How healthy are the main ingredients?
ChanterelleOyster mushroomparsleychickensalt

Preparation steps

1.

Rinse the chicken and pat dry. Slice the truffle into thin slices with a truffle slicer or mandolin. Loosen the skin of the chicken by sliding your fingers under the skin from the neck to the end of the breast. Insert about 3/4 of the truffle slices under the breast skin of the chicken. Season the chicken cavity with salt and pepper. Cook chicken in oven at 180°C (approximately 350°F) for about 1 hour. Melt 30g (approximately 2 tablespoons) of the butter seasoned with salt and pepper. Baste chicken with butter.

2.

Rinse the mushrooms. Cut large ones in half. Sauté mushrooms in the remaining butter in a frying pan quickly on high heat. Pour the wine into the pan, add the parsley, and season with salt and pepper. Spread mushrooms on warm plates and arrange carved chicken on top. Serve garnished with remaining truffle slices.

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